One of the best things about eating plant-based is the huge variety. It always feels a little more special dreaming up breakfast, (second breakfast?), lunch, snack, and dinner plans. When I was an omnivore and even vegetarian, the center of the meal was usually animal-based fare but now there are multiple veg-based stars of the show. I’ve been way too into avocado on toast this year so I switched things up for a platter recently and made some pretty looking toast three ways. It’s such an easy and secretly healthy appetizer or snack.
BFree Foods makes some seriously fantastic gluten-free, vegan breads. The brown seeded loaf is my go-to but I also love the classic white. These are some of my favorite ways to dress up each slice, toasted to crispy perfection.
From left to right:
- Smashed avocado with halved grape tomatoes and freshly cracked black pepper.
- Garden Fresh Gourmet Flavorful Olive Hummus with fresh dill and Pink Himalayan Salt.
- Trader Joe’s Eggplant Garlic Spread (has an Eastern European flair that reminds me of my fiance’s Belarusian recipes).
(*Note: If anyone used to follow my previous blog, this was featured there as well! I’m in the process of moving over some of those posts to streamline everything here).